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Pekinese Pretzels

1 tsp. brown sugar
1 pkg. HODGSON MILL ACTIVE DRY YEAST
2/3 c warm water
3/4 c HODGSON MILL WHOLE WHEAT GRAHAM FLOUR
3 Tbsp. HODGSON MILL SOY FLOUR
1/4 cup nonfat dry milk
1 Tbsp. dried liver powder (optional)
1 Tbsp. bone meal powder (optional)
3/4 tsp. salt
1 egg, beaten (1/2 in recipe, 1/2 in glaze)
2 Tbsp. cooking oil
3 Tbsp. HODGSON MILL UNTOASTED WHEAT GERM

Dissolve Active Dry Yeast and sugar in warm water. Combine dry ingredients. Add half of the beaten egg, oil and yeast-sugar mixture. Mix well. Knead on a well-floured board until dough is firm. Place in a well-oiled bowl, cover and let rise until double in bulk. Shape into pretzels and place on a greased cookie sheet. Bake in a preheated 375 degree oven for 15 minutes. Remove and brush with beaten egg and sprinkle salt on egg glaze.